Last time (in part 1 article)we covered the topics of building disease in the body, how the term ‘cure’ is misleading, ways to start incorporating plant-based live-food nutrition into your daily routine of eating, and how it all relates to cancer.
This time we will cover some areas that we should cut out of our eating routine right away to see quick results, thought processes around change, as well as a few new recipes for you to try out.
The topic of America’s ‘Cheap’ food model is a hot one right now. Everything from processing to preservatives, ingredients hidden behind misleading words to just plain hidden ingredients, GMO’s to cooked, fried, broiled, sauteed, boiled foods.
Let’s explore these topics individually for a moment.
Why is processing so bad?
Here’s a great example: cut open an apple and let it set on your counter for about 10 minutes. What happens? The inside white portion starts to turn brown. This is the ‘oxidation’ process meaning that when we expose more surface area of our whole plant foods to the air the oxygen in the air begins to react with the inner components of the food and the decay process is initiated. If we leave the apple there it will eventually completely breakdown and ‘rot’. If we left the apple whole it would take much longer for this process to happen. So when our food, that we buy from the store in bags and boxes, goes through manufacturing procedures it is exposed to oxygen to a greater degree than making it at home and eating it right away.
Why are preservatives bad?
You’d naturally think that if processing exposes the food to oxygen causing it to decay faster then why not use preservatives. This is a logical progression and does makes sense. However, in our big manufacturing day and age, we are always looking to save money to increase profits. At one time we did use natures supply of preservatives like lemon juice and salt. Nowadays we are using synthetic alternatives because they cost less and store longer but the price we pay is with our health.
“You can not buy your health. Health MUST be earned.” Dr. Thomas Lodi
What do you mean by “hidden ingredients”?
We all have heard about MSG and its ill effects on our health. Well there are loopholes for ingredients like this that allow manufacturers to still include it in our food. They call them ‘natural flavors’. It’s true that MSG can be found in nature but it’s found in a whole plant food that contains many necessary components that work synergistically with MSG to make it work for the body instead of against it as we see in many ingredients that have been pulled out individually from whole food sources. We call these ‘supplements’. We will discuss supplements more in part 3 of this blog series.
For now understand that we were designed to consume whole food to allow all of the components to work together so that our bodies can heal and function perfectly throughout our lifetime. The reason manufacturers still use MSG is that it is a known addictive substance and we have built a cheap food empire in America to support addictions to pleasure. We think we need to eat for pleasure not nutrition. As a result we have also built a Disease Care Empire!
Other ways ingredients are hidden in our food just happened recently. One of the big fast food chains got caught adding horse meat to their burgers! Are you starting to get the picture now? There is more…
Why is it so bad to eat GMO containing foods?
GMO stands for Genetically Modified Organisms. GMO’s come from laboratories and are made through a process where genes from the DNA of one species are extracted and artificially forced into the genes of an unrelated plant or animal. The foreign genes may come from bacteria, viruses, insects, animals or even humans. Because this involves the transfer of genes, GMOs are also known as “transgenic” organisms. These organisms entered our food supply in the mid-1990’s. Since then food allergies and reactions have risen to an all time high. Many serious implications have yet to be fully disclosed by our governing official. From what is leaking out a scary picture is starting to emerge that is showing increasing rates of infertility, immune problems, accelerated aging, faulty insulin regulation, as well as changes in major organs and gastrointestinal system. This is an ever growing area that we MUST educate ourselves on or pay the price with a severe drop in health. These are the foods you most want to make sure are NON-GMO and how much of our crop yields in America are GMO: soy (94%), cotton (90%), canola (90%), sugar beets (95%), corn (88%), Hawaiian papaya (more than 50%), zucchini and yellow squash (over 24,000 acres).
Now everyone eats cooked food so how can that possibly be bad?
Put simply, jump into a boiling pot of water and what will happen to you? You will be boiled to death. That is exactly what happens to our food, it becomes ‘dead’. The definition of ‘dead’ for our food means that it no longer contains any enzymes and most of the nutrients are destroyed. There are chemicals in our food that signals our body how to properly process it along with using enzymes present in the food and this combination allows our body to completely digest and extract nutrients with minimal stress, minimal usage of our own supplies, and minimal wear and tear on our body. When enzymes and chemical signals are not present the immune system has to activate to check out what the stuff is that just entered the body. The more we trigger the immune system the more stress we put on our body and the closer and closer we come to achieving disease in our body.
Additionally, when we heat our food over 118 degrees (this is the temperature at which enzymes permanently lose their shape so the body can’t use them, in essence the keys no longer fit the locks and are completely destroyed with excessive cooking heat.), the majority of the nutrients like micronutrient only found in plant-based foods, all vitamins like the critically needed antioxidant Vitamin C are destroyed, all Omega-3’s destroyed, pretty much everything you need to properly function is destroyed. We become weaker by not supplying the best food ever for our body and the aging process speeds up. Another way to name this is nutritional deficiencies and diseases of deficiencies. That is the real name of the aging process.
Following part 1, the second key to the Oasis Diet for Cancer Patients, is to shift your mental programming from “eating for pleasure” to “eating for Optimal Functioning”. Continue with the simple mantra, “What can I add to my diet today that’s healthy?” This will continue the process of shifting your habits and beliefs. You will naturally start to broaden your views to include some new ideas. This is a very exciting time! We have access to wonderful foods from all over the world! The typical American sticks with about 16 foods in their lifetime. With a plant-based diet we have access to HUNDREDS of food options and to our health!
I’d like to introduce you to the next simple tasty solution that can get you moving in the right direction quickly. Savory plant-based live-food soups are a wonderful addition to your weekly routine! All you need is some low glycemic fruit, a few veggies, a few tasty herbs and spices, some tender greens, a blender, some water, and you are set!
Just Peas A’ La Oasis
Blend all ingredients in a high speed blender for 1-2 minutes with 1 cup water to start. Add more water to create the thickness you like. Add toppings for texture like sprouts, sprouted sunflower seeds, extra peas, avocado, Udo’s oil, etc. Remember not to blend too long or the soup will heat up destroying delicate nutrients. We need all we can get in this toxic world!
Work with this recipe as a base for many variations of savory soups. Remember to stick with low glycemic fruits and veggies because cancer likes sugar. That is it’s only food source and cancer WILL eat first leaving our body even more depleted and more toxic!
In the next article, we will discuss more recipes to help you continue shifting your diet to a healing one. Baby steps are the key! Love yourself! We do…
To Your Health,
The Team at An Oasis of Healing